Teriyaki Salmon & Grain Bowl
For this simple one-pan wonder, we slather L&B Honey Ginger Teriyaki Marinade on salmon fillets and cook them ‘til they’re lightly charred. We use the same skillet and all those wonderful pan juices — plus a little aromatic sesame seed oil, garlic and chile pepper — to sauté the veggies. The result is a simple but deeply flavorful bowl. The bright, green veggies stay crisp and tender, and they’ve got a nice little kick. They taste wonderful with a bite of the teriyaki salmon, and we love how the rice soaks up all the spicy-sweet marinade. It’s the kind of bowl you could eat everyday and never get tired of it.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Teriyaki Salmon & Grain Bowl
Prep Time7 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 ½ cups brown rice, uncooked
4 4-oz skinless salmon fillets
2 tablespoons L&B Honey Ginger Teriyaki Grilling Sauce or Stonewall Kitchen Sesame Ginger Teriyaki Sauce
2 teaspoons sesame oil
1 teaspoon crushed garlic
1 long red chile, seeds removed, finely sliced
2 bunches broccolini, trimmed, stems halved
2 baby bok choy, leaves quartered lengthwise
1 tablespoon reduced-sodium soy sauce
Directions
- Cook the brown rice according to the package instructions.
- Combine the salmon and teriyaki sauce in a shallow dish.
- Spray a large nonstick skillet with olive oil and set it over medium-high heat. Add the salmon fillets and cook for 2 to 4 minutes on each side, or until well seared on each side and cooked throughout. Remove and cover loosely with foil to keep warm.
- Return the pan to medium-high heat and add the sesame oil, garlic, chile and broccolini. Cook for 3 minutes.
- Add the bok choy and soy sauce, and cook for 3 minutes, or until the bok choy is tender.
- Divide the rice into each of the four bowls. Divide the broccolini and bok choy among the bowls, mounding it on top of the rice. Arrange the salmon next to the vegetables and serve immediately.
7 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
4Sisters Organic Brown Rice, 2 Pound
$6.99$3.50/lb
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$14.99/lb was $18.99/lb$14.99/lb
L&B Honey Ginger Teriyaki Grilling Sauce, 12 Ounce
Huge Deal
$4.99 was $6.39$0.42/oz
International Collection Sesame Oil, 8.45 Ounce
$11.99$1.42/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Thai Chili Peppers, 0.05 Pound
$0.40 avg/ea$7.99/lb
Mann's Broccolini, 1 Each
Huge Deal
$2.99 was $3.99
Baby Bok Choy, 0.5 Pound
$3.00 avg/ea$5.99/lb
Our Family Reduced Sodium Soy Sauce, 10 Ounce
$4.19$0.42/oz
Directions
- Cook the brown rice according to the package instructions.
- Combine the salmon and teriyaki sauce in a shallow dish.
- Spray a large nonstick skillet with olive oil and set it over medium-high heat. Add the salmon fillets and cook for 2 to 4 minutes on each side, or until well seared on each side and cooked throughout. Remove and cover loosely with foil to keep warm.
- Return the pan to medium-high heat and add the sesame oil, garlic, chile and broccolini. Cook for 3 minutes.
- Add the bok choy and soy sauce, and cook for 3 minutes, or until the bok choy is tender.
- Divide the rice into each of the four bowls. Divide the broccolini and bok choy among the bowls, mounding it on top of the rice. Arrange the salmon next to the vegetables and serve immediately.